Saturday, January 28, 2012

Jelly roll the Swedish way ~ Rulltårta.

Hmmm...my mom's jelly roll. Miss it. It's 5:30 pm and close to dinner time, but who cares. Must make it. Now.

It's incredibly easy to bake a gluten-free jelly roll. And the great thing is that this basic recipe can be made in a variety of ways; fill it with jelly, or chocolate butter cream (yum!), applesauce, vanilla flavored whipped cream, or perhaps, gingerbread cream. The choices are endless. The whole process from start to delicious eating is done within 30 minutes. This is the gluten-free version of the recipe I grew up with. Tanks, mom!

Rulltårta ~ Jelly Roll

Ingredients

3 eggs

3/4 cup sugar

1 tsp vanilla extract

1 tbsp freshly squeezed orange juice (or store bought)

2 tbsp boiling water (heat in microwave in a pyrex cup)

3/4 cup Anna's GF Cake Flour Blend,* or your favorite GF flour blend

2 tbsp potato starch (or corn starch)

2 tsp baking powder

1/4 tsp kosher salt

1 cup jam, homemade or store bought, for the filling

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper, make sure that it overlaps the edges of the baking sheet. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, orange juice and vanilla extract for 5 minutes, until light and yellowy in color.

Pour in the boiling water and blend on low speed.

In a medium sized bowl, mix together the dry ingredients; the flour blend, potato starch, baking powder, and salt.

Pour the flour-mixture into the egg batter and blend on low speed, until just combined.

Pour the batter over the prepared parchment-lined baking sheet.

Using a spatula or knife, distribute the batter evenly over the whole baking sheet.

Bake in the oven for 5 minutes. Remove and let the cake cool on the baking sheet for 5 minutes.

Sprinkle sugar onto a separate piece of parchment paper, about 18"x12" in size.

Invert the cake onto the prepared parchment paper. Slowly peel the top layer of the parchment paper from the cake. If you're experiencing problems with the cake sticking to the parchment paper, try this trick - brush the parchment paper with cold water, before trying again. This should do the trick!

Heat the jam in the microwave for about 20-30 seconds. This makes it easier to spread onto the cake. Spread the jam on top of the warm cake.

Gently roll the cake into a tight roll. Pulling the parchment paper, up and toward you will, will help this process.

Wrap the jelly roll in plastic warp and let the cake rest for about 45 minutes (if you can wait that long...).

Anna's Gluten-Free Recipe Featured in The Boston Globe. Click on cake for the recipe.

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About Me

My cooking philosophy centers on a sense of adventure and joy in the kitchen. I was born and raised in and around Stockholm, Sweden but has spent most of my adult life in the Boston area. Growing up in Sweden, I learned how to bake in my mother's kitchen. So my cooking is the result of a marriage between Swedish and American cuisine. Today, I incorporates my childhood traditions into new recipes. A healthy gluten-free diet is a way of life for me and my family, and I teach culinary classes at local Adult Community Education in Needham and Newton, MA, and at my home.

About the blog

A blog about food and family~ from the traditional to the new. Making favorite recipes and creating new ones. Old country and new homeland. Chocolate milk and champagne. Monday dinner on the table and weekend gourmet meals. Also about grandmothers and mothers, fathers and sisters, husbands and children, cousins and friends...